| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
|
Box yellow or pineapple cake mix |
| 4 |
|
Eggs |
| 1 |
|
(4-serving) box vanilla instant pudding |
| 3/4 |
c |
Cooking oil |
| 1 |
|
(12 oz) can 7-UP, at room temperature |
| 1 |
c |
Sugar |
| 1 |
|
Heaping teaspoon cornstarch |
| 4 |
|
Eggs |
| 1/2 |
c |
Margine |
| 1 |
|
(#2) can crushed pineapple |
| 1 1/2 |
c |
Flaked coconut |
| 1 |
ts |
Vanilla |
| 1 |
c |
Coarsely broken pecans |
INSTRUCTIONS
FILLING:
Beat all ingredients together well for 2 minutes with electric mixer. Pour
batter into 3 (8") layer pans, or a 15 x 10" jelly roll pan that has been
greased & floured. Bake at 325 degrees for 25-30 minutes. Cool for 10
minutes, if in layer pans, and remove from pans to cool thoroughly on wire
rack. Fill & frost.
FILLING: Combine first 6 ingredients and cook over medium heat until thick.
Remove from heat and add vanilla and pecans. Cool before spreading between
layers and over cake. If using a 15 x 10" pan, leave cake in pan and
spread frosting over the top. Very moist & delicious!
Recipie from Woman's Circle.
From: POWERSLAVE #11 @1717007
Posted to MC-Recipe Digest V1 #489 by Bobbi Zee <zpegasus@tsrcom.com> on
Mar 1, 1997.
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